iPhone vs. iPhone

It was my time. As an iPhone S user, this was my turn on the upgrade. As you can see, I was rocking the iPhone 5s. It is now in a box on it’s way to where ever, to be replaced by an iPhone 6s Plus (64GB). Yes, that is the big one, again, as you can see above.

And I like it.

After 2 days, here is the short list.

  • The Camera. I’ll show you a few photos below. But, seriously, it’s ridiculous.
  • The size. So far, it fits in all pockets and the keyboard is so much nicer to use.
  • 3D Touch – I can’t wait for this to be supported by more apps!
  • Apple Pay is the future.

I really like the camera as I mentioned above. Besides Apple Pay, it was what I was the most excited about. You can view a few of them at Flickr in full resolution and un-edited. They are quite spectacular. The photos are clear and color correct. The camera is wicked fast as well. I haven’t played with Live Photos yet, but I’m sure that will be pretty neat once I get it figured out.

This phone is quite a bit larger than what I had before. If you are thinking about it but aren’t sure about the size, I recommend a trip to your friendly neighborhood Apple store to check it out. That’s what I did, plus I work with a kid that rocks that big Nexus phone before I decided this was what I wanted.

I still have to get a case for it and am open to suggestions. That or if you have any questions, you know what to do.


Recipe: Zucchini and Mushrooms

I know I have shared this one on Facebook. Imagine my shock when I discovered that I haven’t added it to the collection here at donburnside.com. Let’s change that, shall we?

This is a great recipe when you want something light and quick. It’s only vegetables, but the mushrooms add a meaty texture. This is enough for 2.


  • Zuchinni 2 large
  • White Mushroom, 1 blue box
  • Marinara sauce, about 1 cup
  • Garlic, 4 cloves (go crazy here)
  • Salt, 2tsp
  • Olive oil, 2TBLS
  • Parmesean cheese as needed


We are looking for bite sized pieces, maybe a little larger. Cut the mushrooms into 1/4s. For the zucchini, I split them and cut into 1/2″ pieces. Finally, smash the garlic.


In your straight sided saute pan, heat the oil on medium high heat. Add the mushrooms, garlic and salt and cook until the mushrooms start to get some color and wilt, about 5-6 minutes. Add the zucchini and cook until they are the texture you want. I usually go about another 5-6 minutes here, just long enough to take the crunch out. Turn the heat to low and add your sauce, toss to coat.

I serve this in pasta bowls, topped with cheese as pictured above.


I’ve grilled the zucchini and mushrooms for a different flavor/texture. You can add diced chicken breast for a protein boost. Go crazy and serve it over rice or pasta as well.

Pork with Hatch Chilies


This one was so good and easy, I had to write it up! While I was able to use Hatch chilies this time around, Pastilla or Anaheim would work just as well. 


  • Chilies, medium size x4
  • 1/2 yellow onion
  • Roma Tomatoes x2
  • Garlic x4 cloves (or more, dealers choice here)
  • 1 12oz can/bottle of beer, pilsner
  • 1 TBSP Olive Oil
  • Cilantro, salt and pepper to taste
  • Center cut pork loin, 1/2″ x4

THE STEPS The key to this recipe is actually roasting the onions and peppers. On the grill works perfectly for this and it will make your neighbors jealous. With the peppers, after you roast them put them into a bag to steam for 5-10 minutes. Once that is done you can peel the outer skin off.

Coarse chop the onions and peeled peppers, about 1/4″ to 1/2″ dice. Do the same to the tomatoes and put a fine chop on the garlic and cilantro. Mix it all in bowl with the olive oil and taste. Add salt and pepper as needed.

Get your straight-sided saute pan hot and add the beer on medium heat. Add the chops and cook for about 2 minutes on each side. Add the pepper mixture and mix it all together as best as you can.  Cook for 20-30 minutes, flipping the chops every 5-7 minutes until the pork is done. Add


Slice your pork into 1/4″ slices and top with the sauce from the pan.  Garnish with any remaining cilantro or coarse ground black pepper. 

Getting the chilies prepped is the most time consuming part of this dish. But it’s super simple and doesn’t really take that much time. The results are amazing!  If you are against cooking with adult beverages, that’s too bad because the tomato cooks up nicely with it. You can substitute chicken stock with a good pinch of salt.

Ride Log, 08-01-2015: Too Early for the Button


About 100 yards ahead I hear the bus honk at a jogger.

Me: Like you didn’t see the bus, right?

Jogger: I know! I was trying to not push the button.

Ok, the jogger was a bit of douchecopter since he was close enough to the bus to reach out and touch it, but the sentiment is there.

I look across the street where I see a single duck standing at the edge of the street, as if it was waiting for it’s turn to cross. Of course, it starts to walk out into the street at the exact time cars start driving past. So, I press the button.

Cars stop and I cross 1/2 way when the duck starts walking north, down the middle of the road, of course. Geez ducks are dumb. So I ride toward the duck, herding it into a direction that takes it out of the flow of traffic and into a delightful park. Of course I get words from people in cars (all good), but did the duck even so much as give me a thank you? Ungrateful little bastard.

Every stop light is a potential race for me. I always eye up the competition to determine if I have a chance or not. Today it was an unkempt Nissan Maxima, black, covered in bird shit and had dirty windows. I knew I could win.

Watching the lights, waiting for my chance. I tense up and get into position to start off as quickly as possible. I get the green light and rocket across the cross walk as fast as possible! The car in the middle lane crossed the other side before I did, but that wasn’t my target. I watched for that Maxima. I sped across the opposing cross walk and went at least 50 feet before the Nissan passed me. I was victorious.

On the map above, you will see my new favorite circuit. I’ve ridden it 4 times so far, every time taking just a little more than an hour. My latest goal is to finish that in 1 hour or less, which means an average speed of at least 15MPH. I can do it.

Recipe: Easy Shredded Pork


Carnitas. Pulled Pork Sandwiches. Pork for whatever you want. This is a simple, flexible and delicious recipe that you should really enjoy! The best part is this is a slow cooked recipe. You can do it in your slow cooker or Dutch oven on low heat.


  • Pork tenderloin, whatever fits in your pot (about 2-3lbs)
  • Beer to cover at least 1/2 way (1-2 12 oz bottles. I used Corona)
  • 1 orange, cut into 1/8th, or chunks, skin on
  • 1 yellow onion, cut into 1/8th
  • Garlic, as much as you like, rough chopped. 6-8 cloves works well
  • 1TBLS whole peppercorns

If you are doing this in the dutch oven, start with a hot pan and about 2 TBLS of olive oil. Get the pork into the oil and sear it on all sides. Figure about 3-5 minutes per side. If you are using a crock pot, I still recommend getting some color on the meat anyway you can. Besides getting color on the meat, it also adds to the flavor of the cooking liquid.

Turn off the heat and add everything to the pot. Give your orange piece a good squeeze as you add them. Be careful, when you add the beer, there will be steam and it will be very hot! Lid it up and put the whole thing into your oven pre-heated to 200 degrees (same temp on the crock pot). Let this go for at least 4 hours, 5 hours would be better.

Remove it from the pot and move it to a tray or cooling rack prior to shredding. Be sure to save some of the cooking liquid to add back once you have shredded the meat. You don’t need much, maybe a 1/4 cup. Save a little more to add to any leftover you have before stashing it into the fridge.

Great for tacos (see above). You could give this a quick fry to that carnitas flavor and consistency. Mix it with your favorite BBQ Sauce and coleslaw for epic pulled pork.

This is one of the easiest recipes I have with some of the best results! Easy, flexible and, if you can find pork tenderloin on sale, cheap! Enjoy!